Kaaraa Sev

Kaaraa Sev is an easy snack which needs less ingredients and less time. I heard that there is a separate achu for making Sev,but haven't seen it. Used the murukku press to make it and every time I make this, my hubby will call this as murukku,and i will be correcting him each time. :)

Ingredients
Besan(Kadalai maavu)-1cup
Rice flour-1/2cup
Cumin Seeds-1teaspoon
Coarsely ground pepper-1teaspoon
Hing(Asafotida)-1/4teaspoon
Water-1/4cup
Salt
Oil to deepfry+2tablespoon

Method
Combine all the dry ingredients in a bowl.

Heat the oil..once its hot, add 2 tablespoon of oil with the flour and crumble it. Then add water little by little and knead the dough.
This is one of the plates in my murukku achu,which i am using to make Sev.

Fill the murukku achu with the sev mix and press directly into the hot oil. (Oil should be in uniform medium heat. Do not adjust the flame every now and then)
Deep fry the Sev till you see a nice golden colour.
It wont take much time,in 3-4 minutes you can see the colour.
Crispy Sev is ready..store it in an airtight container &enjoy!

Diwali Special Sweets &Snacks:
Badusha
Easy laddu
Mysore pak
Murukku
Kaaraa boondi
Andra murukku

*******Wish you all a very happy Diwali!******

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Buttermilk Pancake

Recently I borrowed a book about pancakes from the library. Tried this basic buttermilk pancakes. It was so spongy & tasty.

Ingredients
All purpose flour-1cup
Sugar-2tablespoons
Baking powder-11/4teaspoon
Baking soda-1/4teaspoon
Salt-1/4teaspoon
Buttermilk-1cup( I replaced it with 2/3cup plain yogurt+1/3cup milk)
Large egg-1
Melted unsalted butter-1tablespoon( original recipe called for 3tbs butter,but i was lil diet conscious,you know! LOL!! :) )
Method
In a bowl,whisk together the flour,sugar,baking powder,baking soda and salt.
In another bowl,whisk together buttermilk,egg and melted butter to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with the whisk,stopping when everything is just combined.(Don't worry if the batter is a bit lumpy).
Preheat the skillet over medium heat,spoon 1/4cup of batter on to the griddle.
When the underside of the pancake are golden and the top is lightly speckled with bubbles that pop and stay open,flip the pancakes and cook until the other side is slight brown.
Serve immediately with butter,syrup,honey or jam or keep the finished pancakes in the 200F preheated oven while you make the rest of the batch.

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Horsegram Chutney/Kollu chutney

Ingredients
Horsegram(Kollu)-11/2tablespoons
Onion(medium size)-1
Red chillies-4(adjust to your taste)
A tiny piece of Tamarind
Coconut powder-1tablespoon
Oil
Salt

Method
Heat the oil in a kadai in medium heat..add the horsegram,once it splutters, add chopped onion,red chillies,tamarind and fry them for a while.
Add the coconut powder after the onion becomes transparent and switch-off the flame.
Cool it completely and grind it with enough salt.

Horsegram chutney is ready to serve..it goes well with idli,dhosa,chapathi and hot rise.

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Reposting for event

I am sending these recipes to Akila's Dish name starts with "C" event.

Carrot Cupcake
Cake Rusk
Coconut Biscuit
Cous-cous Upma
Coconut Chutney
Coconut milk Murukku
Coconut Macaroon

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Carrot Cupcake

Ingredients
Carrot-3
All purpose Flour-1cup
Sugar-1/2cup
Egg(@room temperature)-2
Canola Oil-1/4cup
Baking powder-1teaspoon
Baking soda-1/4teaspoon
Cardamom powder-1/4teaspoon

Method

Grate the carrots.

Sieve the flour with baking powder & baking soda.

Beat the eggs with Cardamom powder..

Add the sugar and mix well till the sugar dissolves..

Add 1/4 cup of canola oil..

Mix everything together.

Mix the grated carrots and all purpose flour.

Add it with the egg+sugar mixture

Mix gently with a whisk..

Line the muffin pan and pour the cake mixture.

Preheat the oven to 350F and bake the cakes for 35 minutes(or until a toothpick inserted come clean)

Soft and tasty carrot cupcakes are ready to serve.

Note
Usually Cinnamon powder/Nutmeg powder will be added in the carrot cake..but I don't like these flavours in a desert..so added cardamom powder.:)

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Baingan Bartha

Ingredients
Big Eggplant -1
Onion-1(medium size)
Tomato-2(big)
Green chilli-2
Garlic-3 pods
Ginger-1" piece
Few curry leaves,Cilantro
Cumin seeds-1spoon
Coriander powder-11/2spoons
Chilli powder-2spoons
Cumin powder-1/2spoon
Turmeric powder-1/4spoon
Salt
Oil

Method
Wash and pat dry the eggplant.Brush it with some oil and bake in a 400F preheated oven for 20minutes or until done.
Take it out and let it cool completely. Then peel the skin of the eggplant and mash it.

Chop the onions,tomato,green chillies.Mince ginger&garlic coarsely.

Heat oil and add the cumin seeds..then add the chopped onion,g.chillies,curry leaves and tomatoes. Fry them till the onion becomes translucent. Add the minced garlic&ginger and sauté them till the raw smell goes.

Now add the chopped tomatoes and close the pan with a lid and cook on medium heat till tomatoes become mushy.

Add chilli,coriander,turmeric, cumin powders,salt and add 2-3 spoons of water and cook till the oil oozes out.

Finally add the mashed eggplant and cook for about 5to6 minutes on medium heat.
Switch off the stove and garnish with cilantro,red&yellow bell pepper pieces.

Enjoy with hot roti's.

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Peanut chutney

Yesterday I was so lazy to cook..even called my husband to pick-up the pizza while he comes home..but he was not taking the call. No other go..have to cook something! By then I remembered.. its been a real long time I made this peanut chutney..its very simple and quick recipy. within a few minutes I prepared this for dosa..we had a delicious dinner with dosa,chutney and podi.

Ingredients
Roasted peanut-1/2cup
Red chillies-5(adjust to your taste)
Coriander seeds-11/2teaspoon
Tamarind- a tiny ping-pong ball size
Salt

Method
Grind all the ingredients with little water to a fine paste.
Chutney is ready!
This goes well with idli & dosa.

Note
If you wish,you can make the tempering with mustard seeds,urad dhal and a few curry leaves.

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Cake Rusk

Ingredients
All purpose flour-11/4cup
Egg-3
Butter-4Tbs
Sugar-3/4cup
Baking powder-1/2spoon
Baking soda-1/2spoon
Chopped nuts-1/4cup
Vanilla extract-1spoon

Method
(butter and egg should be in room temperature)
Sieve the flour with baking soda &baking power twice.
Cream the butter and sugar till they become fluffy.
Add eggs one by one and mix well.then add the vanilla and mix it together.
Slowly add the flour and fold it with the butter-egg mixture.
Mix the nuts in a spoon of dry flour and mix them with the cake mixture.
Pour it on a greased baking sheet and garnish with some copped almond flakes.
Bake it for 35minutes or until done in 350F preheated oven.
Let it cool for 2 hours..then take the cake from the pan and slice it.
Arrange the pieces on a lined baking tray..bake it for 11/2 hours on low heat(275F). Flip them after an hour and bake till the pieces become nice golden color.
Store it in an airtight container and enjoy with coffee or tea.

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Coconut Biscuit

Ingredients
Sweetened coconut flakes-1cup
All purpose flour-11/4cup
Baking powder-3/4spoon
Unsalted butter(in room temperature)-1stick(115grams)
Sugar-3/4cup
Method
Preheat the oven at 250F and bake the coconut flakes for 15 minutes.(till you get a nice golden colour)
Mix the baking powder with the flour and sieve the mixture twice.
Cream the butter and sugar till they become light and fluffy.
Slowly add the flour and mix it with your finger.
Then add the roasted coconut flakes and mix well.
Make the desired shapes and arrange them in a baking tray. keep the tray in freezer for 15minutes.
Preheat the oven to 350F and bake the biscuits for 15minutes. yummy coconut biscuits are ready!
Let it cool completely..store it in an airtight container.

Note
You can add chopped nuts while adding the coconut flakes..it enhances the taste of the biscuit.

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Mealmaker Fry

Ingredients
Meal maker(Soya wadi)- 25 pieces
chopped Onion-1/4cup
Green chilli-1
Turmeric powder-1/4spoon
Few Mint leaves &Cilantro
Salt
Oil
to grind
Grated Coconut-1/4cup
Elaichi-1
Cinnamon Stick-1/2inch piece
Fennel Seed-1/2spoon
Bay leaf -1
Red chilli-5

Method
Add the Soya wadi in boiling water and switch off the stove. leave it for 5minutes,then wash them with cold water,then squeeze the meal makers and extract the water..break the meal makers into small pieces and keep it aside.
Grind the things under 'to grind' with little water to a fine paste.
Heat oil in a kadai,add the chopped onion,g.chilli and mint leaves&turmeric powder..sauté them till the onion becomes transparent.
Then add the soya wadi and fry them for 3minutes.
Add the grounded paste and 1/2cup of water and enough salt.
Cook on a medium heat till the water evaporates and the gravy becomes thick.
Reduce the flame to low and fry till the gravy becomes dry.garnish with Cilantro.

Meal maker fry is ready to serve..it goes well with rice/roti..or (as I did..:)) you can have it as a snack!


Sending this post to "Think Spice - Think Garam Masala" an event started by Sunitha and hosted by Sara.

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Beetroot Leaves Poriyal

Ingredients
Beetroot leaves- 1bunch
1/4th of medium sized Onion
Red chillies-3(adjust to your taste)
Mustard seed-1/2spoon
Channa dhal-1/2spoon
Urad dhal-1/2spoon
Grated Coconut-1tablespoon
Oil
Salt

Method
Wash and chop the Beetroot leaves.


Chop the onions, break the red chillies.


Heat oil, make the tempering with mustard seeds,channa dhal&Urad dhal. once the dhals turn golden borwn,add the onion and chillies..sauté them for few minutes.


Then add the Beetroot leaves,a pinch of sugar,sprinkle some water. Cook on medium flame for 3-4 minutes.Finally add the salt and grated coconut, mix well and switch off the stove.


Healthy & tasty poriyal is ready to serve.

Sending this post to Nithubala's Best Out of Waste Event.

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Paniyaram

Ingredients
Idli batter-1cup
Chopped onions-1/4cup
Chopped green chillies-4
Few curry leaves & cilantro
For tempering
Mustard seeds-1spoon
Channa dhal-1spoon
Urad dhal-1spoon
Oil

Method
Make the tempering, add chopped onions,green chillies&curry leaves. Fry them till the onion becomes transparent. let it cool completely.
Add the fried mixture with the idli batter, mix everything together.
Heat the Paniyaram pan on medium heat. Apply some oil on each well and pour the batter. Flip them over after a minute. Take them out once they become nice golden colour.
Serve hot with your choice of chutneys.

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